This is one of those recipes that you wish would photograph better. I don’t know why, but I had a dickens of a time trying to make this look good.
Which is crazy because this is delicious! I love chicken salad and am constantly creating different versions. My niece says this is her favorite one.
My Mediterranean Chicken Salad is perfect for anyone who grows fresh herbs because the recipe calls for basil, parsley and fresh basil.
This salad is great on focaccia, on mini buns to make sliders, on a bed of lettuce, or with tortilla chips as an appetizer. I enjoy it on toasted bread, too. My favorite way to eat this is with tortilla chips.
Mediterranean Chicken Salad
1 lemon pepper rotisserie chicken
12 basil leaves
3 tablespoons chopped parsley
2 teaspoons chopped fresh dill
2/3 cup artichoke hearts in oil
2 tablespoons chopped sundried tomatoes
½ cup chopped celery
1/3 cup chopped red onion
1/3 cup finely chopped green Spanish olives
¾ cup mayonnaise
1 teaspoon red wine vinegar
½ teaspoon sugar
Salt and pepper to taste
*¼ cup toasted pine nuts (optional)
Pine nuts add a beautiful crunch to this salad, but are very pricey so their use is optional. It’s a great salad with or without pine nuts.
Remove skin from the rotisserie chicken and pull the meat off the bones. Chop chicken and add to a large bowl.
Thinly slices basil leaves and add to chicken. Then chop parsley, fresh dill, artichoke hearts, sundried tomatoes, celery, onion and Spanish olives and add to the bowl. You can use a food processor, but I would chop the celery and olives by hand to keep them large enough to give the salad a little crunch. If those two items are too finely minced, they won’t add the crunch you need.
In a small bowl, combine mayonnaise, vinegar and sugar. Then add it to the chicken and toss to coat the salad. Add salt and pepper to taste.
Cover and refrigerate for 2-3 hours before serving.
Note: If you plan to add pine nuts, do not add them until you are about to serve the salad because those nuts will lose their crunch. So after you refrigerate the chicken salad, toss in pine nuts and serve.